Carrot Cashew Pate- Yum!

 

 By Michelle Ditter (WSHA Alumni)

Blend in processor equal parts:

  • Steamed or raw carrots – 2 cups
  • Cashews (soaked) – 2 cups

Add to taste:

  • Nutritional yeast – 2TBS
  • Red onion – ¼ cup
  • Garlic – 4 cloves
  • Basil – 1 stalk (8-9 leaves)
  • Wee bit of Olive oil

This is an excellent dip served with crackers or spread onto a whole grain tortilla with sprouts, tomatoes and lettuce for a yummy wrap. You can also spread this onto Nori sheets with brown rice and make a quick “sushi” hand roll.

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